The home cooked practice of stir fried squid, the home cooked practice of stir fried squid

How to stir-fry squid:1. Cut the squid into 6 cm pieces, put it in a pot of boiling water, and roll the raw flowers into a roll to control the moisture;

2. Remove the roots of the green onion, wash it, take the green onion and cut the horseshoe green onion;

3. Remove the stems of the mushrooms, wash them, and cut them into diamond-shaped slices;

4. Peel off the skin of the winter bamboo shoots, wash them, and cut them into diamond-shaped slices;

5. Blanch the mushroom slices and winter bamboo shoot slices, and mix them with seasonings and wet starch to marinate and set aside;

6. Put the pot on the fire, pour in the peanut oil, burn it ten times hot, put the squid into the oil pot, fry it until it is cooked thoroughly, and remove it;

7. Leave 50 grams of residual oil back on the fire, pour in the marinade and boil, quickly put in the fish roll and fry it twice, and then turn the pot a few times and put it on a plate.

Cut green peppers, red peppers, and onions into cubes, cut the squid into small pieces, and put them on a plate for later use;

Boil water in a pot, blanch the squid for 3 minutes, remove and set aside;

Heat the oil in the pot, add the green onion and ginger slices and stir-fry until fragrant, add the oyster sauce and stir-fry evenly;

Add the squid and stir-fry quickly;

Add the side dishes and stir-fry;

Add salt and stir-fry for 2 minutes, then serve.

Stir-fry the squid. Ingredients: green onion, green pepper, shredded ginger, minced garlic, squid, cooking wine.

Method first tear off the squid skin, and then cut the squid whiskers into small sections, squid to change to a flower knife, my flower knife technology is too poor, the knife cut a little denser, the effect is beautiful.

2. Blanch the squid in boiling water, cut the green onion and green pepper into sections, and prepare shredded ginger and minced garlic.

3. Put an appropriate amount of oil in the pot, heat it over high heat, fry the ingredients first, then add the squid pepper and pour it into the stir-fry quickly, add cooking wine and seasoning!

Ingredients for stir-frying squid.

Squid 1000g onion 300g

250g of 250g green onion, ginger and garlic.

Appropriate amount of pickled pepper Appropriate amount of pickled ginger.

Appropriate amount of dried chili pepper Pixian bean paste.

Appropriate amount of hot pot base.

The practice of stir-frying squid.

Step 1: After buying the squid, tear off the purple film on it, rinse it well, boil water in a pot, and blanch the squid for half a minute after the water boils.

Step 2: Remove the blanched squid, make a few cuts with a knife, and then use a fork and other tools to break some small holes to absorb the flavor, cut the other ingredients, and cut off the two vitex chili peppers.

Step 3 Put a little oil in the pot, turn on medium heat, put the squid in the pot and fry it on both sides, the squid is easy to roll, with the help of a spatula and chopsticks, keep flattening and touching the bottom of the pan and continue to fry, so that the excess water of the squid can be removed, and the squid will be fried until golden brown, and the slightly charred state will be cut into evenly sized pieces.

Step 4 Re-put oil in the pot, a little more than usual stir-fry, add ginger and garlic shreds, pickled pepper pickled ginger, green onions, dried chili peppers and stir-fry until fragrant, then add Erjingtiao to stir-fry to make it spicy, then put Pixian bean paste and hot pot base and continue to fry until the fragrance overflows.

Step 5After stir-frying until fragrant, pour in the squid and stir-fry until the flavor is absorbed, and finally pour in the onion and continue to stir-fry.

Step 6 When you see that the water of the squid is basically fried and the side dishes are cooked, you can sprinkle cooked sesame seeds and cumin powder and stir-fry evenly out of the pot.

The homely recipe for firing squid is as follows:Ingredients: 300 grams of garlic sprouts, 400 grams of squid flowers.

Excipients: appropriate amount of vegetable oil, 4 grams of salt, 2 tablespoons of light soy sauce, 5 grams of ginger, 4 spicy skins.

1. Ingredients: 300 grams of garlic sprouts, 300 grams of squid flowers. Excipients: vegetable oil, salt, ginger, light soy sauce, 4 spicy skins (optional).

2. Remove the tail of the garlic sprouts, wash and cut into sections, mince the ginger, don't cut the garlic sprouts too long, and look better with the squid.

3. Thaw the frozen squid flowers, blanch them in boiling water for about 1 minute, and then take them out.

4. Heat the pan with cold oil, and fry the spicy skin with minced ginger to bring out the spicy taste.

5. Quickly stir-fry the garlic sprouts over high heat, stir-fry a few more times, and fry until the garlic sprouts are broken.

6. Add the squid flowers and stir-fry them quickly.

7. Add some light soy sauce and stir-fry to bring out the flavor of the sauce.

8. Add a little salt and stir-fry a few times to taste.

9. Add some chicken essence and stir-fry evenly.

10. This dish should not be fried for a long time, the garlic sprouts can be cut off, and the squid will not taste good if it is old if it is fried for a long time.

1. Ingredients: 350g bazooka squid, 1 teaspoon sugar, 1 tablespoon bean paste, 2 green onions, 2 cloves of garlic, 1 piece of ginger.

2. Clean the squid and cut the internal organs into slices or rings. Onions, ginger and garlic are cut into cubes and minced.

3. Boil the water in the pot and blanch the squid. When you see a slight whitening, remove and drain the water. If the fire in the house is fierce, this step can be saved. This step is to prevent the squid from coming out of the water all the way during the frying process.

4. Stir-fry garlic and ginger and bean paste together in a hot oil pan.

6. Sprinkle some chopped green onions to make it more fragrant and delicious.

Stir-fry the squid. Squid, green and red peppers, onions, shredded ginger, millet peppers.

1. Let the boss clean the squid bought in the market, and then slice it with a flower knife; Wash the green and red peppers, remove the seeds and slice, cut the onions into cubes, and then prepare shredded ginger and millet peppers.

2. Boil hot water, add ginger slices and squid, cook for about a minute, scoop up the squid and drain the water.

3. Stir-fry shredded ginger and millet in a hot pan, pour in the squid and stir-fry, half a spoon of salt, oyster sauce, light soy sauce and cooking wine.

4. When the squid is fried, the water will come out, and when the water is almost dry, add green and red peppers and turn to medium heat and stir-fry, then add the onion and stir-fry, add cumin powder when it is about to go to the pot, and quickly stir-fry a few times to get out of the pot.

Sautéed kale. Kale, minced garlic.

1. Wash the kale, drain the water, and prepare the minced garlic.

2. Stir-fry the minced garlic in oil in a hot pan, add the kale, stir-fry without hurry, stir-fry a few times after a while, add an appropriate amount of salt and continue to stir-fry, add some water to the pan, and continue to stir-fry.

3. When it is almost broken, put half a spoon of oyster sauce, stir-fry evenly, and you can get out of the pot.

Here's how to stir-fry squid:

Ingredients: squid, shiitake mushrooms, bamboo shoots.

Excipients: shallots, white soy sauce, white vinegar, garlic, starch, monosodium glutamate, sesame oil, peanut oil.

1. Cut the squid into 6 cm pieces, put it in a pot of boiling water, and roll the raw flowers into a roll to control the moisture.

2. Remove the roots of the green onion, wash it, take the white onion and cut the horseshoe green onion, remove the stem of the fragrant mushroom, wash it, cut the diamond-shaped slices of winter bamboo shoots, peel off the skin, wash, and cut the diamond-shaped slices.

3. Blanch the mushroom slices and winter bamboo shoot slices, and mix them with seasonings and wet starch to form a marinade and set aside.

4. Put the pot on the fire, pour in the peanut oil, burn it ten times hot, put the squid into the oil pan, fry it until it is cooked thoroughly, and remove it.

5. Leave 50 grams of residual oil back on the fire, pour in the marinade and bring to a boil, quickly put in the fish roll and fry it twice, then turn the pot a few times, and put it out.